Free Printable: Low Carb & Keto Food List
Get It NowWith fresh blueberries and a lemon glaze, this low carb keto zucchini bread recipe is a light, summery cake-like bread that features seasonal flavors and is surprisingly easy to make. It’s perfect for a low carb breakfast, a snack, or even a keto dessert. Enjoy it with some keto coffee, tea, or pair it with a keto breakfast casserole!
You can’t taste the zucchini at all (I promise!). Instead, you end up with the most deliciously tender, moist, low carb, sweet bread. It’s very similar to regular keto blueberry bread, but with zucchini hidden in there. If you’re looking for a more traditional flavor, make my other almond flour zucchini bread instead.
Keto Zucchini Bread Recipe: Why You’ll Love It
- Bursting with lemon flavor and juicy blueberries
- Ultra moist texture with a fine crumb
- Just the right amount of sweetness
- Very easy to make, all in one bowl
- Just 3g net carbs per slice
Ingredients & Substitutions
This section explains how to choose the best ingredients for this low carb zucchini bread recipe, what each one does, and substitution options. For measurements, see the recipe card below.
- Butter – Unsalted butter is the preferred fat in this blueberry zucchini bread recipe, but you can make it with ghee or coconut oil if you have issues with butter.
- Besti Monk Fruit Allulose Blend – I used to make this bread with erythritol, and you still can, but now I prefer Besti because it keeps it more moist, doesn’t have a cooling effect, and tastes just like sugar. We’re using this in the bread itself and for the glaze, because unlike most keto sweeteners, it dissolves effortlessly, for a smooth glaze. If you use a different brand of sweetener, the one used for the glaze must be powdered
- Eggs – Use large eggs for this easy keto zucchini bread recipe. An egg substitute such as flax eggs may work, but the loaf is more likely to fall apart, and it’s already fairly delicate to begin with.
- Lemon – You’ll use the lemon juice, and optionally, the lemon zest as well. If you don’t have fresh lemons, bottled lemon juice works, too.
- Vanilla Extract
- Wholesome Yum Almond Flour – Highly recommend using this one, because it has the finest consistency and is blanched, for the best texture in your low carb zucchini bread. If you’re allergic to almonds, you could try sunflower seed meal as a substitute. Just be aware that your lemon blueberry zucchini bread might turn green from the reaction with baking powder, but will still taste fine. Do not use coconut flour, which would make it too dry.
- Baking Powder – Prevents the keto zucchini bread from being too dense. Make sure it’s gluten free if that’s important to you. Don’t confuse this with baking soda, which is different.
- Zucchini – You’ll need 1 1/2 cups of grated or shredded zucchini, which is about 2 to 3 zucchini, depending on the size. No need to peel it before shredding.
- Blueberries – Fresh or frozen. If you use frozen ones, add them to the batter while frozen, don’t thaw them first.
- Sea salt – Balances out the sweetness.
How To Make Keto Zucchini Bread
This section shows how to make low carb zucchini bread, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Grate and drain the zucchini. Grate your zucchini using a box grater, then set in a colander to drain. Draining is critical, so that it doesn’t end up wet! You can start the batter in the meantime.
- Cream the butter and sweetener. In a large mixing bowl, beat together the butter and Besti, until fluffy. Doing this will make a light, moist low carb zucchini bread, instead of a super dense one.
- Add wet ingredients. Beat in the eggs, vanilla, lemon juice, and (optional) lemon zest.
- Add dry ingredients. Mix in blanched almond flour, baking powder, and sea salt.
- Squeeze. Gather the zucchini in cheesecloth or a kitchen towel, and squeeze all the excess moisture out of it over the sink.
FYI: This step is very important!
Make sure you get out as much liquid as you can, otherwise the bread will be watery.
- Add fresh ingredients. Stir the grated zucchini into the batter, and fold in the blueberries. Folding prevents smashing the blueberries.
- Transfer. Scoop the (thick) batter into the prepared pan. Smooth the top with the back of a spoon or spatula, rounding the top.
- Bake. Place the keto zucchini bread in the oven to bake. It’s done when a toothpick comes out clean and the top is golden.
- Cool. Let the bread cool completely in the pan, or cool for 30 minutes in the pan and then lift to finish cooling on a cooling rack. Do not slice before it’s completely cooled, or it will fall apart.
- Make the glaze. Whisk the powdered sweetener together with the lemon juice. If needed, you can thicken the glaze with more Besti, or thin it out with more lemon juice.
- Drizzle. Once your keto zucchini bread has cooled completely, drizzle the glaze over it.
Tips For The Best Low Carb Zucchini Bread
Here are a few quick tips to make your keto zucchini bread recipe amazing…
- Get all the moisture out. When you squeeze the grated zucchini, do it several times. I often get a cup or more of liquid out. If you don’t get rid of enough water from the zucchini, the resulting lemon blueberry zucchini bread will be soggy.
- There’s an option for sturdier low carb zucchini bread. If you want to improve the texture of your keto quick bread and make it more sturdy, add 1/2 teaspoon of xanthan gum to the dry ingredients before adding the wet ingredients. This would is not required (I skipped it), but you can try it if you’d like.
- Round the top before baking. Low carb breads don’t rise very much, including this one, so rounding the top upfront helps it have that shape in the end.
- Check on the bread in the oven, but not too often. Checking too frequently lets the heat out, but do check a couple times toward the end. If the bread starts to brown before it’s cooked through inside, you can loosely tent the top with foil and continue baking. This will prevent the top from burning.
- Cool before adding glaze. Don’t put the glaze on the bread when it’s hot! If you do, it will soak in, instead of staying on top.
- Wait at least several hours, or overnight, before slicing. The bread stays together better if you let it cool to room temperature at the very least, but it’s even better overnight.
Flavor Variations
- Classic Cinnamon – If you prefer this flavor, make my plain almond flour zucchini bread recipe instead. Other warm spices, such as ginger or nutmeg, are also best added to that version instead of this one.
- Nutty – Fold in walnuts, pecans, or any other keto nuts you like. Just chop them up first.
- Chocolate Chip – Swap the blueberries with sugar-free dark chocolate chips, or add sugar-free white chocolate chips in addition to the berries. (You may want to leave out the lemon if you choose to add darker chocolate.)
- Zucchini Bread Muffins – You can easily bake this gluten free zucchini bread batter in a muffin tin instead. The baking time will be shorter, about 25-30 minutes. (I also have these coconut flour zucchini muffins if you’re looking for that option.)
Storage Instructions
- Store: Keep this zucchini keto bread on the counter for 1-3 days. If it’s not eaten within a few days, refrigerate the bread wrapped in parchment paper (not plastic, so it doesn’t get soggy) for 5-7 days.
- Reheat: If you like your bread warm, you can heat it in the microwave or the oven. (It’s too delicate for the toaster.)
- Freeze: Another option is to slice it and flash freeze the slices, so you can pull them out one at a time. Place your keto zucchini bread slices flat on a baking sheet in the freezer, until solid. After that, you can transfer them to a freezer bag. (Alternatively, freeze in a bag right away, with parchment paper between the slices to prevent sticking.)
More Keto Zucchini Recipes
It’s no surprise that I love using zucchini! If you like this keto friendly zucchini bread, you might enjoy some of these other keto zucchini recipes:
Recommended Tools
- Loaf Pan – This loaf pan gets used weekly during zucchini season!
- Hand Mixer – I love how compact this mixer is, easy to store no matter what size your kitchen is.
- Cheesecloth – As I mentioned above, the zucchini in this keto friendly zucchini bread need to have as much of the liquid from it removed from it as possible, and cheesecloth is the best way to make this happen.
Low Carb Keto Zucchini Bread
This easy low carb keto zucchini bread recipe is moist, sweet, and bursting with juicy blueberries and lemon flavor. 3g net carbs per slice!
Ingredients
Tap underlined ingredients to see where to get them.
Keto Zucchini Bread
Lemon Glaze
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Grate the zucchini first and set over the sink to drain while preparing other ingredients.
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Preheat the oven to 325 degrees F (163 degrees C). Line a 9×5 in (23×13 cm) loaf pan with parchment paper. (You can use foil, but grease well.)
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In a large bowl, use a hand mixer to beat together the butter and Besti, until fluffy.
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Beat in the eggs, lemon juice, lemon zest (if using), and vanilla extract.
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Beat in the almond flour, baking powder, and sea salt.
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Wrap the grated zucchini in cheesecloth or several layers of sturdy paper towels. Squeeze over the sink to release as much moisture as possible. Stir the grated zucchini into the bowl, and mix well.
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Fold the blueberries into the batter.
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Transfer the batter to the prepared pan. Smooth the top with the back of a spoon, rounding the top slightly. Bake for 60-70 minutes, until an inserted toothpick comes out clean. Cool completely in the pan.
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To make the glaze, whisk together the lemon juice and Besti. (Unlike most, Besti will dissolve easily, even if it's not powdered.) Drizzle the glaze over the bread.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 slice, 1/2″ thick
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
344 Comments
Cindy
0What an amazing flavor combination this was. Highly recommend!
Beth
0Oh my goodness! My family absolutely loved this bread and I can’t wait to make this again very soon! So delicious and very yummy! I love the zucchini in this too!
Toni
0This is really amazing! I love that it is healthy and easy to make! Thanks for the recipe!
Sharon Henderson
0This was so delicious, perfect with a cup of coffee!
Selena
0So delicious and easy to follow recipe. I shared with my family and they loved it.
Kelsi
0Delicious! I didn’t let it cool completely and it came out slightly soggy (I probably could have squeezed more water out of the zucchini too). But flavor was amazing and I used it as “blueberry shortcake.” Cut it into chunks and tossed whipped cream and blueberries on it. Amazing!!
Jodie Gibson
0Hi, I like the look of this recipe and am planning on making it, but i have a question or 2. How does it change the nutrition information if i leave off the glaze? Could I use raspberries instead of blueberries? Thank you 🙂
Wholesome Yum M
0Hi Jodie, I have not tested this recipe using raspberries, but it should work similarly. Just be sure to pat your berries dry before incorporating them into the recipe. I don’t know what the nutrition would be off-hand without the glaze, but feel free to enter the recipe into an online recipe calculator to get an accurate idea of the nutrition.
Michele
0Could I use honey as a sweetner?
Wholesome Yum M
0Hi Michele, Unfortunately not. This recipe needs a dry granulated sweetener.
Gabby
0Is it 1.5 cups zucchini after getting moisture out or before? Just confused how much zucchini to use.
Wholesome Yum M
0Hi Gabby, You want 1.5 cups of grated zucchini total. Once you have that amount measured out, you can start draining off the excess liquid.
Pam
0This recipe is PHENOMENAL! I have an abundance of both zucchini and blueberries, and was looking for a muffin recipe using both. I spooned the batter into muffin tins and baked for about 22 minutes. Next time I will probably try baking muffins at 350° instead of 325°. I will definitely make these again! What a delicious, low-carb treat!
Fran
0Would it be ok to use frozen blueberries?
Wholesome Yum M
0Hi Fran, Yes, Let them defrost and drain the excess water off first before using. Enjoy!
Joy Belcher
0Which way do we use blueberries thawed or keep them frozen?
Wholesome Yum M
0Hi Joy, The recipe will work with either fresh or frozen berries. The images in post use fresh berries which is a little prettier in my opinion, frozen berries will likely turn your bread blue. Be sure to add them while still frozen (don’t thaw) if you do use frozen berries.
Megan Bowes
0I’ve made this twice now and absolutely love it! My husband and neighbors love it, too. It is very easy make. It is moist and just delicious. It’s a favorite!
April
0So yummy. I made the mistake of not letting it cool before pouring on the glaze & it ended up kind of soggy but the flavor was incredible!
Davs
0This was a keeper, I’ve been struggling with baking on keto not enjoying the texture and flavours of the alternatives but I’m pretty satisfied with how this came out. I used raspberries (as I didn’t hv blueberries) and 2c of peeled zucchini that I had grated and frozen, once defrosted was very easy to squeeze the water out and dry. I did let it cool overnight, then cut into 1” slices. Thanks for sharing.
Megan Bowes
0This looks so good (and the batter tastes great). It is still in the oven. You say to cool completely. Should I leave it in the pan overnight to cool? Or should I take it out and let it cool on a rack overnight?
Wholesome Yum M
0Hi Megan, Absolutely let your bread cool before storing it. It will need a couple of hours to completely cool. If you prefer you can leave your loaf out on a cooling rack overnight and then store it in the fridge in the morning. I hope this helps.
Megan Bowes
0Thank you! That’s just what I did. Cooling overnight on a rack was perfect.
Christine Rideout
0I absolutely love this recipe, it’s so moist and full of flavor
Julia
0RecIpe calls for 9×5 pan but the amazon link has a smaller pan. What is the best size?
Wholesome Yum M
0Hi Julia, Both sizes are acceptable. There is only a small amount of difference (1/2 inch) in pan size. You can use either size without changing the recipe amounts or bake time. Enjoy!
Danielle Roof
0Turned out so good!! I used a mini loaf pan & made 9 so I could cut them in half to make it easier to pack in my lunch! First time making this recipe & will definitely be making it again.
Lesha
0Delicious I love this recipe and it comes out great every time. My boyfriend who is not on a keto diet exclaimed it was the best zucchini bread he ever had and loved it too. Does not need icing in my opinion, perfectly sweet without it.
Maureen Hilderbrand
0Wow! Beat my expectation. I changed one thing, I did not put any glaze on it. So tempting, but I let it cool in the pan, then took it out and put in foil put in the refrigerator overnight. Then sliced in the morning, and kept out enough to have one slice each day, and put the rest in the freezer. I think I will try with blackberries to see how that works.
Sue
0Anybody made these as muffins? If so what temperature and for how long?
Wholesome Yum M
0Hi Sue, This recipe will bake up best as a loaf. If you would like to have it in portions, I suggest pre-slicing and freezing.
Pam Lutz
0I just made this recipe as muffins and it worked very well! I divided the batter between 18 paper-lined muffin cups and baked for about 22 minutes (I started lower and kept adding time, so I’m not certain of the total time.) When I bake them again, I plan to bake at 350 instead of 325. I didn’t add any glaze.
Teresa
0Hi Maya,
Can I use the keto bread mix instead of almond flour? If so, what changes, if any, would I need to make?
Thanks,
Teresa
Maya | Wholesome Yum
0Hi Teresa, I haven’t tried that yet. I think you probably could. You’d omit the almond flour and replace with the keto bread mix, and also omit the baking powder and salt because the bread mix has those as well. You’d still want to add the sweetener since the mix isn’t a sweet bread on its own. That’s a good starting point, just check the consistency of the batter in the video to see if it needs more liquid, but the zucchini releases liquid as it bakes, so you wouldn’t need to add almond milk the way you do to the plain mix, you should be able to use the ingredients listed above. Let me know how it goes!
Sam
0Hello,
Is is posssible to use monk fruit instead of erythirtol?
Wholesome Yum M
0Hi Sam, If it’s a monk fruit erythritol blend, then yes it will work. If you have pure monk fruit, it will not. Check out this sweetener calculator to help you determine how much sweetener you will need for the recipe.
Sam
0Hello is it possible to use ghee instead of butter
Wholesome Yum M
0Hi Sam, Yes, ghee will work fine.
Shanna
0This bread was absolutely delicious! It not only satisfied my sweet tooth, but everyone else in my family loved it as well. First couple times I made it I also had a problem with it being a little soggy. This last time I squeezed the zucchini out a few more times and it turned out perfect!
Mary
0This is a great recipe and family and friends loved it. Do you think it could be made as muffins instead of a bread loaf? Thanks.
Wholesome Yum M
0Hi Mary, This recipe will bake up best as a loaf. If you would like to have it in portions, I suggest pre-slicing and freezing.
Jennifer Kuhl
0I was wondering, can you use coconut flour instead? I can’t get overwhelmed texture of almond flour.
Wholesome Yum M
0Hi Jennifer, Unfortunately, coconut flour would drastically change the ratios in the recipe. It likely would not turn out.
Barb
0Really great tasting recipe! I have made this recipe on 3 different occasions so far. I used 2 small loaf pans the 1st 2 times, once in a toaster oven, once in convection oven. Third time I used muffin tin & baked in convection oven. Baking in the toaster oven actually had the best results for me…….appearance, texture etc. Convection oven baked too hot, browned too quickly & wasn’t quite done in middle. When I baked muffins I lowered convection temp to 300 & reduced time to 40 min & turned out much better. I still would prefer outcome of using toaster oven. BTW your zucchini pizza crust is better than any keto pizza crust I’ve made……hands down!! Appreciate all your hard work for us Ketoer’s 🙂
Gabi
0This was delicious!
I used avocado oil in place of butter, used only 1 3/4 cup of almond flour and added psyllium husk to reach 2 cups, hoping it would prevent the soggy texture that many mentionned. I baked it in a square pyrex dish
for 60 minutes and it came out PERFECT! Texture is tendre and moist but not wet, it’s tasty, well balances, not too sweet. Just what I like. Thank you!
Debbie
0I have to strictly follow the Bredesen protocol, which is a healthy fat 2/3 keto flex diet. The bread was delicious with the following modifications. I used 1/2 cup avocado oil in place of the butter, only 1/3 cup erythritol (need to switch this to stevia or monk fruit next time. I replaced 1/2 cup of the almond flour with coconut flour. I also added 1 teaspoon cinnamon, 1/2 cup blueberries, 1/2 cup walnuts.
Katie
0This recipe is so easy to make and works perfectly as a freezer friendly recipe! I made 3 and just stuck them in the freezer. When I decided to have one I just got it out and in a day it was thawed and tasted just as good as if freshly made.
Calvina Mason
0I made this bread and it was awesome. I used 4 medium size eggs and added 1/4 cup coconut flour plus 1 tsp of xanthan gum to the recipe. It turned out perfect. I will making this again. Robert is diabetic and he loved this bread.
Bonnie
0Great recipe!! I used coconut oil and added Oregon grape berries instead of blueberries!!! Nothing but raves from everyone! Made 13 muffins.
Kathy
0I had to bake it 75 minutes but otherwise it’s great!
Mardi
0This recipe is awesome, awesome light, sweet and great with a tea or coffee. This is going to be my favourite.
Tai
0I made them! So good!!
Question. How do you use monk fruit erythritol for 2/3 c of erythritol blend which I don’t have it?
And I used monk fruit allulose for frosting and the other recipe said 1/2 c erythritol blend.
Is both measurement same or less?
Thank you!
Wholesome Yum M
0Hi Tai, I have a Sweetener Conversion Calculator that will help determine how much sweetener to use in the recipes if you don’t have the exact type the recipe calls for.
Nancy
0This recipe was easy to follow and turned out delicious!
Sandi. Good
0OMG… that is the tastiest most yummiest treat!!! Better yet, it was already listed in the Lose It app so it was simple to log. Thank you!!! I will be making this until the end of time.
Gene
0Can I dry the zucchini in the oven like you do with your zucchini pizza crust? It’s so much less work!
Wholesome Yum M
0Hi Gene, Yes that should work great!
Cheryl
0I tried making this bread twice and both times it was done on top and mushy on the bottom. I squeezed the zucchini several times. I was so bummed because it looked so yummy. I had the same trouble with the blueberry muffins. What am I doing wrong?
Wholesome Yum M
0Hi Cheryl, Sounds like the issue is the blueberries. Be sure to fully dry them before adding to the batter. Also, you can lightly dust the blueberries in coconut flour before adding to the batter. That will help absorb any remaining moisture on them.
Tai
0Can I use BESTI MONK FRUIT SWEETENER WITH ERYTHRITOL – GRANULATED insted of erythritol only?
Thank you!
Wholesome Yum M
0Hi Tai, Reduce the amount to 1/2 cup + 1 Tbsp and you will get the same level of sweetness. Enjoy!
Palma Nemeth
0I used my salad spinner and it was very helpful for removing moisture from the zucchini. Thank you for the great recipes.
Tammy
0OMG! This is amazing bread. I love sweet and tart… this was perfect. I made 2 loaves. Froze one and plan on eating the other throughout the weekend. If it lasts that long. Thank you for this recipe.
PS. I don’t like the taste of almond flour but I followed the recipe as is and I couldn’t taste the flour, which is really a miracle for me. Thank you again.
Patti
0Made this bread the other day and found it to be way too greasy (too much butter maybe?). Followed the recipe exactly. Think next time I make it will use 1/4c butter and maybe 2-1/2 c almond flour. Love the flavors though.
TootNan
0The flavor is wonderful however if you don’t wring out the zucchini of its moisture, it will be soggy. The blueberries and lemon are delicious in it but also add to the overload of moisture. Just wondering if there are any further suggestions as to how to dry it out. I served it as bread pudding. Nonetheless delicious.
Wholesome Yum M
0Hi TootNan, I am glad you enjoyed the flavors of this bread. To get the most moisture out as possible, you may want to grate the zucchini first and let it drain in a colander for 30 minutes before starting the recipe. This will allow gravity to do some of the work for you. Once you are ready to add the zucchini to your bread batter, wrap the grated zucchini in cheesecloth (or a tea towel) and wring the rest of the moisture out of it. I hope this helps!
Jane
0If I will cook this recipe as a muffin…is there any difference.?
Wholesome Yum M
0Hi Jane, This recipe will bake up best as a loaf. If you would like to have it in portions, I suggest pre-slicing and freezing.
Pamela
0I made this bread today and love it!
However, I followed the recipe exactly except I added 1/4 cup more erythitol for the glaze. But when I entered everything into my fitness app (MyFitnessPal) the calories/macros are way higher. Has anyone had the same problem?
My loaf pan (9.25×5.25×2.75”) made about 8x 1” slices
Wholesome Yum M
0Hi Pamela, These food tracking apps often don’t subtract the erythritol from the carb count, so it gives a different carb count from my nutrition facts. Here is a refresher article on how to calculate net carbs.
Janice Smotherman
0I loved this recipe, it was delicious and you provided some good information to go along with it. Thank you!
Ashley
0Delicious! Thanks for all your tips! Came out amazing
Melanie B.
0I was very disappointed with my first attempt at the lemon blueberry zucchini bread. It was beautiful coming out of the oven and it had risen well. It actually took 80 minutes for the toothpick to be clean. I left it sit out overnight on the drying rack and frosted in it the morning. When I cut my first slice, I noticed that the blueberries had all sunk to the bottom and they whole bottom of the loaf was soggy. I noticed in the photo, that your blueberries were dispersed throughout. Should I have cut them into smaller pieces so they would stay? I followed your instructions to drain the zucchini well and then squeeze all the moisture out of it. It was very dry when I put it into the batter but maybe the blueberries were too juicy? I included the lemon zest as well as the xanthum gum and the bread tasted good but it fell apart. I have cut some slices to freeze in hope that it might dry out in the freezer. Any idea what I could try next time if I made it again? I liked the flavor a lot and the top 1/2 of the bread was good.
Wholesome Yum M
0Hi Melanie, Make sure your blueberries are dry. If they are wet, they will sink straight to the bottom. As a bit of extra “insurance,” you can dust your blueberries with coconut flour. This will help to suspend them throughout the bread.
Melanie B.
0Hi Maya, That was probably the problem since I did rinse them first. I will try drying them more carefully next time. Thank you also for the suggestion to dust them in coconut flour. If this works then I will love this bread. I will let you know how it came out when I make it again. I have fresh blueberries from bushes on my deck so I will make it again soon.
Thanks,
Melanie
Melanie B.
0Hi Maya, My second attempt at this bread was better since I used the coconut flour to coat the blueberries after drying them really well. It still took over 80 minutes to finish baking but it will be worth it I am sure. The bread tastes great though it was still a little moist in the middle. When I went back to the article I realized that you mentioned that the top should be golden brown as well as the toothpick coming out dry. Maybe third time will be the charm. It definitely takes longer than 70 minutes at 325 degrees. Maybe it’s my oven but I haven’t found it to be a problem in other recipes. Thanks for this recipe. I am going to keep trying until I get the timing right!
Sabrina
0I can’t have coconut is it possible to dust the blueberries in almond flour?
Wholesome Yum M
0Hi Sabrina, That probably won’t help to suspend the blueberries. If you can’t have coconut, then you can dust your blueberries in powdered sweetener.
Sheema
0This looks delicious! How many net carbs would it be if I omit the blueberries?
Many thanks!
Wholesome Yum M
0Hi Sheema, I’m not sure. You can enter the recipe (minus the blueberries) into an online recipe calculator to get accurate nutrition for the revised recipe. Enjoy!
Matt Jaffe
0Anyone ever add nuts to this?